HH Rhutart 24 - Beer Recipe - Brewer's Friend

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HH Rhutart 24

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 8.70999 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 79% (brew house)
Source: BrewMaster RRB
Hop Utilization: 98%
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday February 24th 2024
1.052
1.015
5.0%
30.8
6.6
5.4
7.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Briess - Brewers Malt 2-Row8.5 lb Brewers Malt 2-Row $ 0.65 / lb
$ 5.53 		37 1.8 36.2%
0.75 lb Briess - Aromatic Munich Malt 20L0.75 lb Aromatic Munich Malt 20L 35.4 20 3.2%
0.25 lb Briess - Caramel Malt - 40L0.25 lb Caramel Malt - 40L $ 1.39 / lb
$ 0.35 		35.4 40 1.1%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 1.1%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 2.1%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White $ 1.29 / lb
$ 1.29 		39.1 2.5 4.3%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.2%
3.25 lb Rhubarb3.25 lb Rhubarb - (late boil kettle addition) 0.4 0 13.8%
0.25 lb Cane Sugar0.25 lb Cane Sugar - (late boil kettle addition) 46 0 1.1%
3.75 lb Rhubarb3.75 lb Rhubarb - (late fermenter addition) 0.4 0 16%
0.25 lb Cane Sugar0.25 lb Cane Sugar - (late fermenter addition) 46 0 1.1%
3.75 lb Rhubarb3.75 lb Rhubarb - (late fermenter addition) 0.4 0 16%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 1.1%
23.50 lbs / $ 7.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Perle1.3 oz Perle Hops Pellet 8.6 Boil 60 min 30.8 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Mash 1 hr.
1.30 g Salt Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
2.07 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
CellarScience - Cali
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
R.O. PH = 6.04 from basement system.
Mash PH = 5.21 with 2ml lactic acid.
Sparge PH = 5.42 after .5ml lactic acid.

“Note” Reduce Lactic acid next batch to achieve 5.3 - 5.4 PH mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike to mash Strike 158 °F 154 °F 60 min
Mash to sparge Sparge 154 °F 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 6.46 g | 25.8 qt) 6.83 27.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8.71 34.8  
Volume increase from sugar/extract (late additions) 0.46 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 7.25 29  
Going into fermentor 7.25 29  
Total: 10.35 41.4
Equipment Profile Used: System Default
 
Notes

1) 3.25 lbs rhubarb frozen then added 8 oz sugar and thawed. Pressed out juice and added juice and stalks in whirlpool @ 185 and held at 180 for 15 minutes.

2) Lactose added in whirlpool @ 180 and held for 5 minutes.

3) 3.75 lbs rhubarb frozen then added 8oz sugar, thawed and pressed out juice. Heat juice to 175 for 10 minutes then cool and add to primary @ 1.025

4) 3.75 lbs Rhubarb prepared as in note #3, added to secondary about 7 days prior to bottling. Bottle after 3 - 5 days at final gravity.

5) 1.059 SG prior to Sparge, 1.042 SG after Sparge, 1.050 into Ferm.

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  • Last Updated: 2024-02-26 21:03 UTC